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# Faki (Greek Lentil Soup)

> [!NOTE]
> **Recipe Summary**  
> A traditional Greek lentil soup featuring brown or green lentils simmered with onion, garlic, celery, plum tomatoes, herbs, and olive oil, finished with red wine vinegar. Serves 10.

## Ingredients

| Ingredient | Amount | Notes |
| :--- | :--- | :--- |
| Lentils | 1 lb | Regular green lentils (do not use tiny French Le Puy lentils) |
| Warm water | ~8 cups | Enough to cover lentils for soaking and cooking |
| Onion | 1 large | Chopped |
| Garlic | 2–3 cloves | Chopped |
| Celery | 2 small or 1 large stalk | Finely chopped |
| Italian-style plum tomatoes | 5–6 canned | With their juices |
| Bay leaf | 1 large | |
| Parsley | 4 sprigs | |
| Mint, basil, or oregano | To taste | Chopped |
| Olive oil | 1/3 cup | Good quality |
| Salt | To taste | Season generously as lentils absorb salt |
| Black pepper | To taste | Freshly ground |
| Red wine vinegar | 2 tbsp + extra | 2 tbsp added near end of cooking; extra served on side |

## Instructions

{{% steps %}}
1. ## Soak the Lentils
   Wash and pick over the lentils. Place them in a soup pot and cover with warm water (about 8 cups). Let stand for 1 hour.

2. ## Initial Simmer
   Bring the pot of lentils and water to a boil. Add the chopped onion, garlic, celery, plum tomatoes with their juices, and the bay leaf. Cover the pot and simmer for 1 hour.

3. ## Add Oil, Herbs, and Seasonings
   Stir in the parsley, chopped herbs (mint, basil, or oregano), and olive oil. Season with salt and freshly ground black pepper. Cover and continue simmering for another 1.5 hours (stirring occasionally) until the soup is very thick and the lentils are tender. Stir in 2 tablespoons of red wine vinegar toward the end of cooking.

4. ## Serve
   Serve hot with additional red wine vinegar on the side.
{{% /steps %}}

## Useful Notes

> [!TIP]
> **Serving Suggestion**  
> Pair this soup with feta cheese, olives, a fresh salad, crusty bread, and wine.

- **Texture Adjustment**: After the first hour of cooking, the soup will appear thick and stodgy, but it loosens up once the olive oil is stirred in.
- **Batching & Freezing**: This recipe yields a large quantity (10 servings). It freezes very well if you want to store half for later.